Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fontina Pasta Recipe
    Lost? Site Map

    Fontina Pasta

    Fontina Pasta. Photo by Pink_Diamond

    1/1 Photo of Fontina Pasta

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Lori Mama's Note:

    I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta until just done. Don't overcook. Drain and place in large bowl.
    2. 2
      Over medium heat in medium sized pot melt the butter.
    3. 3
      Add the sliced mushrooms and saute until just browned.
    4. 4
      Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
    5. 5
      Add the hot milk and cook until just thickened.
    6. 6
      Add the seasonings to your taste.
    7. 7
      Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
    8. 8
      Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
    9. 9
      Cover and bake at 350°F for 25 minutes or until bubbling.

    Ratings & Reviews:

    • on June 07, 2010

      55

      This is perfect for the cheese and mushroom lover. I halved the recipe as it was just 2 of us, but next time I will make full recipe for leftovers. Yummy..... Will make again, thanks for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2009

      55

      This was a hit at my house tonight... even my "eat like a bird" daughter went back for seconds! I did "doctor this up" a bit, but I'm sure it's yummy as written. I added about 1/4 lb of bacon, cooked 'til crisp and used about 4 1/2 cups of milk, and a full pound of penne. When the mushrooms were sauteeing, I sprinkled them with a little garlic powder, and chopped up a couple of fresh sage leaves and threw those in (maybe 2 tsp). I stirred the sauce into the pasta, mixed in the bacon and baked it 'til bubbly. I can't wait to have the leftovers tomorrow for lunch!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2007

      55

      This was a GREAT side dish. Have also made it with Havarti cheese. Thanks for posting this wonderful pasta dish. It is wonderful served with PanNan's Pork Cutlets With Balsamic Sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fontina Pasta

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 920.6
     
    Calories from Fat 406
    44%
    Total Fat 45.1 g
    69%
    Saturated Fat 27.3 g
    136%
    Cholesterol 150.0 mg
    50%
    Sodium 827.0 mg
    34%
    Total Carbohydrate 87.1 g
    29%
    Dietary Fiber 3.7 g
    15%
    Sugars 3.9 g
    15%
    Protein 41.5 g
    83%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites